| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Cream chees, Desserts, Pies & tart, Bobbie – no | 12 | Servings | |
INGREDIENTS
| 1 | pk | Lemon PoppySeed Quick Bread Mix |
| 1 | c | Water |
| 2 | tb | Oil |
| 1 | Egg | |
| 3/4 | c | Whipped cream cheese; from 8 oz. tub |
| 1 | Jar (11 1/2 ounce) lemon curd; * see below | |
| 15 | Fresh or frozen red raspberries; thawed (up to 20) |
INSTRUCTIONS
TART TOPPING Heat oven to 350 F. Greased 12 inch pizza pan with sides of 13x9" pan. In large bowl, combine all tart ingredinets. Stir 50-75 strokes until mix is moistened. Pour batter evenly into greased pan. Bake at 350 F. for 22-27 minutes or until tart is golden brown and edges start to pull away from sides of pan. Cool 30 minutes. Spoon and spread cream cheese to within 1 inch of edge. Spread lemon curd over cream cheese. Arrange raspberries over lemon curd. Store in refrigerator. * One cup lemon pie filling can be substituted for lemon curd. Makes 12 servings. Per serving: 300 calories, 12 grams fat, 18% CFF, 30 mg. cholesterol, 210 mg. sodium, 44 grams carbohydrate, 4 grams protein Dietary Exchanges: 1 starch, 2 fruit, 2 fat MC formatting by bobbi744@sojourn.com Recipe by: 38th Pillsbury Bake-Off, '98, Connie Stone, Phoenix, AZ Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 25, 1998
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